Description
This rich and creamy Thai-inspired Coconut Lime Fish Soup combines tender white fish fillets with aromatic spices, creamy coconut milk, and zesty lime for a nourishing and flavorful meal. Perfect for a cozy dinner, this soup is packed with protein and vibrant flavors that can be customized with additional veggies or served alongside crusty bread and salad.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil
- 1/2 medium-sized yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 2-inch nub ginger, thinly sliced or minced
- 1 (14-oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 to 2 tbsp red curry paste, to taste
- 2 tsp fish sauce
- 1 lime, zested and juiced
- 1 cup fresh tomatoes, chopped
- 10 ounces white fish fillets (cod, halibut, or tilapia)
- Salt and pepper, to taste
For Garnish
- Fresh cilantro
- Lime wedges
- Green onions, chopped
Instructions
- Heat the Oil and Sauté Onion: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and thinly sliced or minced ginger. Continue sautéing for another 2 to 3 minutes until the mixture becomes aromatic and fragrant.
- Add Liquids and Seasonings: Pour in the full-fat coconut milk and chicken broth. Stir in the red curry paste to taste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Mix well to combine all the flavors.
- Simmer the Soup: Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to meld.
- Cook the Fish: Add the white fish fillets to the pot. Cook gently for 10 minutes or until the fish reaches an internal temperature of 145 degrees Fahrenheit. Use a food thermometer to check doneness.
- Flake the Fish: Use tongs to carefully transfer fish fillets to a cutting board. Break the fish into bite-sized pieces with a fork, then return the pieces back to the soup. Stir to combine evenly.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve immediately, optionally alongside crusty bread or a fresh salad.
Notes
- This soup is very versatile—feel free to add other fresh vegetables, rice, or noodles to customize it to your liking.
- Use a thick-bottomed pot such as a Dutch oven to prevent burning and ensure even cooking.
- If you prefer less heat, start with 1 tbsp of red curry paste and adjust to taste.
- To keep the fish tender, avoid overcooking once added to the soup—check internal temperature carefully.
- Fresh lime juice added at the end brightens the flavors—don’t skip it or substitute with bottled lime juice for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 7 g
- Sodium: 1363 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 51 mg
